Tembleque, which means "wiggly," is a creamy coconut pudding. My husband is Puerto Rican and wanted me to make this!
Ingredients
- 2 cans coconut milk , 14 ounce
- 0.75 cups sugar
- 0.25 teaspoons kosher salt
- 0.5 cups cornstarch
- 1 pinch ground cinnamon
Instructions
-
1
Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
-
2
Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
-
3
Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.
Nutrition Facts
Per serving
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